One girl with Crohns disease endeavouring to stay well through clean eating.

Moroccan Turkey with chickpeas

A twist on the standard turkey chilli which is a staple in my household, is Moroccan turkey with chickpeas. Instead of chilli heat the flavour comes from the blend of spices which infuses the meat and chickpeas.

Great served with a green salad, couscous, flat bread and mint and yogurt dip, or brown rice or quinoa.Moroccan turkey with chickpeas

Moroccan spice blend

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon ground coriander

1/2 teaspoon cayenne

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

Ingredients

1 pack of ground turkey breast

1 can of drained chickpeas

1 carton of passata

1 onion finely chopped

1 red pepper finely chopped

2 carrots finely chopped

2 tbsps of coconut oil

1 tsp salt

Cooking Method

Blend all the spices together and mix with I tablespoon of coconut oil

With the other tablespoon of coconut oil fry the onions, pepper and carrots and set aside.

Heat the spices and coconut oil mix in a non stick pan and fry the turkey mince, once cooked through add the salt, vegetables, chickpeas and passata.